A delicious meal~ How to make kimbap and fish cake soup
Gimbap and fish cake soup go really well together. Preparing gimbap ingredients is cumbersome, but it's easy to eat, so it feels like a simple meal. The gimbap you buy may feel simple because it doesn't take much effort, but it's never easy for you to prepare each ingredient. But why do you make gimbap at home? Strangely enough, the energy of home-made gimbap is different from the gimbap you buy. It's hard to explain, but home-made gimbap has a harmonious taste that combines stability, warmth, health, and warmth, but no matter how delicious the gimbap you buy is, it always feels like something is lacking by 2%. So we have no choice but to make it. Fish cake soup is especially chewy and delicious when it's thin and flat. It was fish cake soup that made gimbap shine^^ It's hard to prepare ingredients when making gimbap, so I make it generous and eat the leftovers like side dishes, put each ingredient on the seaweed and eat it like self-gimbap, and recycle it and wrap it again.
2 serving
Within 90 minutes
Tina소울푸드
Ingredients
  • dried seaweed for kimbap
    2piece
  • instant rice
    2bowl
  • fish cake
    1piece
  • Eggs
    2ea
  • Burdock
    1/2cup
  • Carrot
    1/3ea
  • Cucumber
    2ea
  • Spinach
    2-3ea
  • Ham
    6piece
  • Pickled radish
    2ea
  • Salt
    little
  • ground pepper
    little
  • kelp broth
    500ml
  • fish cake
    4piece
  • Radish
    1piece
  • fish sauce
    1spoon
  • Korean style soy sauce
    1spoon
  • ground pepper
    little
  • leek
    1spoon
  • crushed garlic
    1/2spoon
Cooking Steps
STEP 1/11
Wash and soak the rice and let it sit down.
STEP 2/11
Make braised burdock. Braised burdock is a must for gimbap, so it's convenient to make a lot and freeze it in the freezer and take it out when you need it. Or I make braised burdock the day before or in advance. Wash carrots and cucumbers and shred them
STEP 3/11
Shred radish pickles, blanch spinach, and season with soy sauce and sesame oil.
STEP 4/11
Blanch fish cakes in advance, rinse them in cold water, and drain them with a sieve. Cut the fish cake for fish cake soup in half, and shred the fish cake for gimbap.
STEP 5/11
Add anchovy kelp and radish for fish cake soup and boil the broth. When the broth boils, remove the kelp, boil it for another 5 minutes, and then remove the anchovies.
STEP 6/11
Beat in the eggs, add a pinch of salt, stir well, fry the egg and cut into long pieces.
STEP 7/11
Chop the ham and grill it.
STEP 8/11
Stir-fry fish cake for kimbap ~ I also stir-fried the frozen burdock
STEP 9/11
Wash carrot cucumbers, shred them long, sprinkle with salt and pepper and stir-fry slightly.
STEP 10/11
Remove anchovies from fish cake soup stock, add fish cake, add fish sauce, soy sauce, green onion and garlic, and bring to a boil. You don't have to boil the fish cake for a long time.
STEP 11/11
Put rice and prepared ingredients on the seaweed and roll it. You have to spread out the rice to prevent the side of the gimbap from exploding. Spread the rice thinly and evenly with a spatula, leaving about 2cm at the end of the seaweed. Spread sesame oil on top of knife and kimbap and cut.
- Boiled burdock can be cumbersome because it takes time. It's much more comfortable if you stir-fry it beforehand. - Fish cake tastes much cleaner when you boil it once to remove bad oil and cook it.
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